A delightful and creamy crab bisque with enhanced flavors and a touch of elegance.
Melt the butter in a large saucepan over medium heat.
Ensure the butter doesn't brown for a lighter bisque.
Whisk in the flour to create a smooth roux.
Cook the roux for a minute to remove the raw flour taste.
Gradually pour in the milk, whisking constantly to avoid lumps.
Warm the milk slightly before adding for a smoother mixture.
Add the cheddar cheese and stir until melted and smooth.
Grate the cheese finely for quicker melting.
Season with lemon pepper, salt, and sherry, stirring well.
Taste and adjust the seasoning as needed.
Gently fold in the crab meat and parsley, heating through.
Avoid over-stirring to keep the crab meat intact.
Serve the bisque in warm bowls and garnish with extra parsley.
Warm the bowls beforehand to keep the bisque hot longer.
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